Emprimir
Correo Electrónico
Add a photoEasy and quick appetizer dip that is popular in the nothern Mexican border states and the southwest.
Serve with chips or warm tortillas.
Ingredientes
- 2 cups (16 oz.) Monterrey jack, pepper Jack, or your favoprite shredded cheese
- 1 tbs. olive or corn oil
- 2 poblanos peppers, seeded, roasted, and diced
- or
- diced and sauteed in a bit of oil
- 2 scallions, chopped, sauteed in oil
- 1 clovee garlic, minced, sauteed in oil
- garnish: paprika or chile powder
Direcciones
- Heat oven to 300 F.
- Prepare peppers in desired manner.
- Saute the onions until golden brown, add garlic.
- Mix ingredients in a smallcasserole dish, top with garnish.
- Bake 5-7 minutes, or until the cheese is melted.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 10 servings | |
| Calories 182 | |
| Calories from Fat 133 | 73% |
| Total Fat 15.09g | 19% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 244mg | 10% |
| Potassium 45mg | 1% |
| Total Carbs 0.52g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 11.16g | 18% |
